Smoked Bacon Bomb

Aug 4, 2025
by Abbie Rolfson
- 4.5 / 5 ( 2 Ratings)
1 Likes

PREP TIME

40 mins
COOK TIME

2 hrs 30 mins
TOTAL TIME

3 hrs 40 mins
SERVING

8 People
VIEWS

6

Prepare yourself for an explosion of flavor! This show-stopping smoked masterpiece features a bacon-wrapped, sausage core, generously stuffed with cheese, fiery jalapeños, and even more bacon. A decadent delight perfect for sharing (or not!).

Ingridients

Adjust Servings

2 pounds thick-cut bacon, divided

3 tablespoons barbeque seasoning, divided, or to taste

2 pounds bulk Italian sausage

1 cup finely shredded Cheddar and Monterey Jack cheese blend

0.25 cup diced fresh jalapeno pepper

2 green onions, thinly sliced

4 cloves garlic, minced

1 (12 ounce) bottle barbeque sauce, divided

wood chips, soaked

Nutrition

Carbohydrate

22 g
Cholesterol

102 mg
Fiber

1 g
Protein

33 g
Saturated Fat

16 g
Sodium

3440 mg
Sugar

12 g
Fat

43 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Weave the Bacon Base: Arrange 1 ½ pounds of bacon strips into a 12-inch square lattice on a flat surface. Season with 1 tablespoon of barbecue seasoning. (Prep time: 15 minutes)

02

Step

Crisp the Bacon Bits: Cook the remaining ½ pound of bacon in a skillet over medium-high heat until perfectly crisp (approx. 10 minutes). Drain on paper towels and chop into small, irresistible chunks. (Cook time: 10 minutes)

03

Step

Sausage Prep: Place the Italian sausage in a resealable plastic bag. Flatten into a large square, then carefully cut away and discard the bag. Position the sausage square directly onto the woven bacon lattice. (Prep time: 5 minutes)

04

Step

Load the Filling: Evenly distribute the crispy bacon chunks over the sausage square. Sprinkle generously with the Cheddar-Jack cheese blend, diced jalapeños, green onions, and minced garlic. Drizzle ¾ cup of barbecue sauce over the toppings, and then season with the remaining 2 tablespoons of barbecue seasoning. (Prep time: 10 minutes)

05

Step

Form the Bomb: Carefully roll the sausage square into a tight log, ensuring the bacon lattice wraps completely around the filling. (Prep time: 5 minutes)

06

Step

Smoke to Perfection: Place the bacon bomb, seam-side down, onto a wire rack. Position the rack inside your smoker. Add soaked wood chips according to your smoker's instructions. Smoke until the sausage is cooked through (about 2 hours), basting with the remaining ¾ cup of barbecue sauce during the last 20-30 minutes of cooking. Ensure an internal temperature of at least 165 degrees F (75 degrees C). (Cook time: 2 hours)

07

Step

Rest and Slice: Remove the bacon bomb from the smoker and allow it to rest for 30 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more flavorful and succulent final product. (Rest time: 30 minutes)

For a richer flavor, consider using a combination of different wood chips, such as hickory and applewood.
Adjust the amount of jalapeños to suit your spice preference. You can also use other types of peppers, such as poblano or serrano.
Serve with freshly baked biscuits or your favorite sides for a complete and satisfying meal.
Ensure your wood chips are well-soaked to produce ample smoke during the cooking process.
Experiment with different cheeses or barbecue sauce flavors to create your own signature bacon bomb.

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Abbie Rolfson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.